Vegetarian Creamy White Enchilada
Treat your taste buds to the irresistible Vegetarian Creamy White Enchiladas, a flavor-packed twist on the classic Tex-Mex dish! These enchiladas feature a colorful medley of sautéed vegetables like zucchini, red bell peppers, and mushrooms, paired with hearty black beans and sweet corn, all wrapped in warm, tender flour tortillas. The star of the dish is the luscious white sauce, crafted from a buttery roux combined with sour cream, green chilies, and vegetable broth for a creamy, tangy finish. Topped with gooey Monterey Jack cheese and baked to golden perfection, this meatless main is a crowd-pleaser that’s perfect for family dinners, potlucks, or meal prep. Garnished with fresh cilantro and ready in just an hour, these enchiladas are proof that vegetarian comfort food can be indulgent and satisfying. Perfect keywords: Vegetarian Enchiladas, Creamy White Sauce, Tex-Mex Recipe, Meatless Main Dish, Easy Dinner Idea.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced red bell pepper
- 1 medium, diced zucchini
- 150 grams, chopped mushrooms
- 150 grams, fresh or frozen corn kernels
- 400 grams, canned, drained and rinsed black beans
- 8 large flour tortillas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 cup sour cream
- 4 ounces, canned, diced green chilies
- 2 cups shredded Monterey Jack cheese
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup, chopped for garnish fresh cilantro
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced red bell pepper, zucchini, and mushrooms. Sauté for about 5-7 minutes until they begin to soften.
Add the corn and black beans to the skillet, and stir well to combine. Cook for an additional 2 minutes. Remove the skillet from heat and set aside.
In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to form a roux.
Gradually add the vegetable broth to the roux while whisking constantly to prevent lumps. Once smooth and slightly thickened, remove from heat.
Stir the sour cream and green chilies into the sauce until well combined. Season with salt and pepper.
Spread 1/2 cup of the sauce over the bottom of a 9x13 inch baking dish.
Lay a tortilla on a flat surface, fill with about 1/8 of the vegetable mixture, sprinkle with 1-2 tablespoons of shredded Monterey Jack cheese, then roll up tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and veggie filling.
Pour the remaining sauce evenly over the rolled enchiladas. Sprinkle the top with the rest of the shredded cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the sauce is bubbly.
Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
3725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.4 g | 272% | |
| Saturated Fat | 110.1 g | 550% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 10851 mg | 472% | |
| Total Carbohydrate | 360.5 g | 131% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 62.5 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2793 mg | 215% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 3211 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
